Day 31!!!! Still going!

I have had a very busy day and I am just too tired. The last 2-3 nights I did not sleep too well. I hope I get a full night tonight. Menu was pretty good today but still have a small problem with nibbling. Got to stop it cause those bites here and there adds up.

My mom is spending the night with me because she has an early appointment in the morning. I made her Potato soup and hit was a hit. I plug all ingredients into to recipe builder and came out with 6 points....had 2 slices of bacon crumbled on top Yum!!!!

45 minutes  of Wii "Walk It Out" 

Overall I am feeling very empowered, calm, satisfied and confident that I can continue this journey.

Later!!!

New Month....Day 30 on WW'ers

March 1st came in like a lamb! I am so glad because many areas in the country had really stormy weather with damage. This winter has been really cold, snowy, sleeting, and miserable but we made it through. Spring is just around the corner....come on!!!!!!!!!!!!!!


Stayed on plan pretty well today and have not been very hungry. I know when I was eating a lot of fruit I was hungry more often. I am getting my healthy oils in and I think it really helps my hunger. 


More yogurt has been consumed and it is now one of my fav. Exercise has been completed also a nice long soak in the tub. Off to bed now!
Later!!!!

I think I will try this for my college baby!!!!

Recipe created by Jessica Seinfeld

While slow cookers are often thought of as 1970s throwbacks and only good for making heavy stews, Jessica Seinfeld uses hers to make everything from whole small chickens to oatmeal and even this worry-free lasagna.

Servings: Serves 6

Ingredients

Crock-Pot Lasagna Recipe

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Love this blog and the recipe! This one is a keeper and will be made this weekend!

Today Okay no make up 178.6

Me at 185 2 years ago!

Me at 230 pounds!

Brownies with CC cookie dough!

Most def. will make these for the party too!

This recipe may be harmful to certain New Year’s Resolutions. Proceed at your own risk!

When it comes to sweets, I really have very simple tastes. If it’s chocolate, then brownies are pretty much a home run. And well, if it’s a cookie, then chocolate chip is all I need. So, when I came across a recipe from the Betty Crocker website for Chocolate Chip Cookie Dough Brownies there was only one thing to do. Race to the grocery store and pick up a couple of things.

One Betty Crocker Brownie Mix and one Betty Crocker Chocolate Chip Cookie mix. I’m sure these would work with scratch recipes too, but Betty has made it so easy. She’s so nice.

Here’s what the packages look like.

Follow the directions on the box for making the brownies and pour into a greased 13 X 9 pan. I use a glass one with a lid like this.

Make the cookie mix as directed on the pouch and drop by rounded tablespoons into the brownie batter. You’ll want to press the dough down lightly.

Bake for 35-40 minutes in a 350 degree preheated oven. When they’re done, take them out and let them cool completely. For about an hour.

Then, you can frost them with chocolate frosting or for a yummier version, do what I did.

Whip up some chocolate ganache. (Recipe below) Pour it on top and spread it out evenly.

Now, this is the hardest step.

Leave it alone. That’s right, you’ll want to let the ganache set up. It will be tough, but you can do it.

Once the ganache has set, then cut the brownies and enjoy.

Man, these look good.

Here, let’s take a closer look just to be sure.

Yep, they look good. And they tasted great! Thanks Betty!

Happy New Year and sorry in advance for ruining any of your resolutions. But, let’s face it, they probably wouldn’t last anyway. So go ahead and treat yourself.

Make these brownies:
Chocolate Chip Cookie Dough Brownie Recipe

Chocolate Ganache
12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butter

• In a small saucepan, heat cream and butter until just before the boiling stage.
• Pour over the chocolate morsels.
• Let stand about 20 seconds and stir until smooth.
• Pour over brownies and let set before cutting.

Brownie Candy Cup!

You just can’t beat chocolate and peanut butter. These are some treats I will make for the kids for Halloween Hope they like them!

Brownie Candy Cups

1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins

1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.